My Favorite Pie Crust Recipe
This pie crust recipe is easy to make, flaky, butter and tasty! It’s truly my favorite pie crust recipe!
- Prep Time: 1 hour 15 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 pie crust 1x
Ingredients
Units
Scale
- 1 1/4 cups all purpose flour, I used organic unbleached all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons coconut sugar or organic cane sugar
- 1 teaspoon vinegar , I used apple cider vinegar
- 8 tablespoons cold butter (1 stick or 1/2 cup), cut into small cubes- can use salted or unsalted butter
- 1/4 cup cold water
Instructions
- To a food processor, add the flour, salt, and coconut sugar. Pulse a few times until the ingredients have been mixed.
- Add the cold and cubed butter. Pulse a few times until the butter looks like small pea-sized balls
- Measure out 1/4 cup of water and add 1 teaspoon of vinegar to it. Add this water mixture to the flour and pulse until the dough comes together and forms a ball. Carefully remove the blade and then the dough. Bring the dough together and form it into a flat disk.
- Transfer the dough to plastic wrap, wrap it tightly, and allow it to chill in the refrigerator for one hour.
- Remove from the refrigerator and allow it to sit at room temperature for about 5-10 minutes before rolling it out. This will help make it easier to roll out.
Notes
- A great rule of thumb when working with pie dough is you want to make sure your ingredients (like the butter, vinegar and water) are cold. This will help ensure you get a nice flaky crust. Additionally, the dough needs to feel cold to the touch before it is transferred to the oven. I like to transfer my final product to the freezer for about 10 minutes before applying the egg-wash and baking it in the oven.
- When working with the dough, if it feels too warm to the touch and is difficult to work with, wrap it in plastic wrap and transfer it to the refrigerator for about 30 minutes to an hour.. This will help the dough chill a bit which in turn should make it a little easier to work with.
- Before rolling out the dough, make sure to lightly flour your work surface, the rolling pin, and the surface of your dough. You want to “lightly flour” the dough because you can always add more flour when needed. You don’t want to add too much flour because that can cause the dough to become tough.
- This dough can be prepared in advance and kept in the refrigerator for up to 2 days.
- This dough is freezer-friendly. Simply wrap it tightly in plastic wrap, place it in a freezer-safe zip-top bag, release all of the air, and keep it in the freezer for about one month. When ready to use, place it in the refrigerator to thaw overnight. It’s ready to use once it has completely thawed.